D eve lo p ment o f a S a n i t a t ion Prog ra m

Chapter 8
Development of a Sanitation Program
1.0 The Sanitation Process
1.1 Wet Cleaning
1.2 Dry Cleaning
1.3 Managing Clean Out-of-Place (COP) Programs
1.4 Managing Clean-in-Place (CIP) Programs

2.0 Developing a Sanitation Program

2.1 Dairies
2.2 Fruit and Vegetable Processors
2.3 Beverage Processors
2.4 Low-Moisture Food Processing
2.5 Meat Production Facilities
2.6 Ready-to-eat Production Facilities

3.0 Documenting a Sanitation Program

3.1 SSOPs (Sanitation Standard Operating Procedures)
3.2 Sanitation Matrix
3.3 Monitoring the Sanitation Program
3.4 Training

4.0 Developing Verification and Validation Procedures

4.1 Strategic Sampling
4.2 Sampling Methods

5.0 Sanitation Form Templates

6.0 Sources of Information

 D eve lo p ment o f a S a n i t a t ion Prog ra m

The sanitation program is an important prerequisite program. Effective

prerequisite programs form the foundation of any HACCP system.
An effective sanitation program:

Prevents pest infestation;

Reduces the potential for cross-contamination;
Minimizes the chance for injury; and
Helps create a more pleasant work environment.

Should office toilets be included in a sanitation program?

It depends. If office area toilets are available to processing
personnel, or if processing area toilets are accessible to office
personnel, the processor must determine how to control hazards.
This might require including toilets in the Sanitation Standard
Operating Procedures (SSOP).

1.0 The Sanitation Process

Cleaning procedures in modern food facilities vary greatly. Such Cleaning means
procedures depend on the product, process and equipment used. to remove physical
contaminants such
For example, the type of cleaning needed in a facility producing as soil, food and
ready-to-eat meats might differ very much from a flourmills cleaning dirt particles.
requirements. Similarly, the process in a ready-to-eat product facility
could differ from a plant whose products are cooked immediately before
being eaten.
Sanitation of food-contact surfaces is usually done in the following Sanitizing refers to
reducing disease-
order:
causing organisms
1. Scrape
 all loose debris and food particles from surface; to safe levels.

2. Clean
 surface using some type of cleaning method (wet or dry);
3. Sanitize
 using an effective and approved sanitizer
(wet cleaning only);
4. Rinse (where necessary); and
5. Cover or protect the cleaned equipment.

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Once the equipment

is washed, sanitized
and rinsed (where Let utensils or other equipment air dry after sanitizing, and then cover
necessary), keep
them. Remember that towel drying can re-contaminate the cleaned
equipment free from
re-contamination. and sanitized surface. Also remember that unprotected storage where
splashing occurs can also re-contaminate surfaces.

1.1 Wet Cleaning

The main cleaning method used in most food processing facilities is wet
cleaning. This involves using a liquid (most often water) and some form
of agitation (scrubbing or scraping) to remove soil.
Tools such as brushes, high pressure pumps, air or steam are used in
wet cleaning.
Generally, wet cleaning is recommended to get rid of sticky residues
containing allergens.
Wet cleaning has several steps:
1. F
 lush or rinse excess soil (dirt, debris, or other unwanted
material) with water. The first step is to remove visible soil.
Most cleaners arent designed to work with large amounts of
surface contamination.
2. U
 se the right cleaner and procedure for each surface.
The chemical supplier can help you choose the cleaning chemicals,
procedures and tools needed for each process. Keep in mind that
agitation (such as manual scrubbing) might also be needed.
3. Rinse the cleaner from the equipment with water.
4. Sanitize areas that are hard to reach once reassembled.
5. Reassemble the equipment.
6. Sanitize the assembled equipment parts.
7. I f necessary, rinse the sanitizer off with clean water. Some
sanitizers, at specific concentrations, can be left on without rinsing.
8. Dry the equipment. Equipment is usually air dried.
9. Cover or protect the equipment from re-contamination.

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Make sure that all cleaning tools:

are rugged;
made from non-absorbent material;
do not retain soil; and
dry quickly.

Clean and sanitize all tools when finished cleaning. Do not use brooms
or brushes in wet cleaning operations because they promote microbial
growth.

Occupational Health and Safety and Chemical Hazards

A major issue facing all facilities is the potential for reactions between
cleaning products. Some highly reactive chemicals, like bleach, will
produce toxic fumes when in contact with other cleaners. This often
happens when an acid cleaner is mixed with a base or caustic cleaner.
When using, storing or mixing chemicals, always look at the chemicals
Material Safety Data Sheet. If you have doubts about how to use
chemicals, or need information on possible chemicals reactions,
ask the chemical supplier.

Before using bleach of any concentration, rinse the area. Drain

or clean equipment completely of all residual soils, cleaners and
chemicals. Never use bleach in a confined space. Always make sure
there is adequate ventilation.

1.2 Dry Cleaning

Not all operations can be wet cleaned. In bakeries, flourmills, dry-
blending facilities and similar operations, microorganisms are of less
concern than moulds, insects, rodents and foreign objects. In these
facilities, clean-up crews use brooms, brushes, shovels and vacuum
systems to remove waste and spills.
Unlike wet cleaning, dry cleaning does not use a step-by-step
procedure. In dry cleaning, the method is to start high and work down.

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Use dry cleaning only when there are no sticky, glutinous allergen
residues. Remember that allergens can easily become airborne,
especially in facilities with a common air supply. Dry cleaning in
such facilities could draw allergens into the air supply system and
contaminate non-allergenic products. Use a vacuum cleaner to do
most of the cleaning.

1.3 Managing Clean Out-of-Place (COP) Programs

Most facilities will have some kind of Clean Out-of-Place (COP)
equipment. COP equipment includes items that have to be manually
cleaned and sanitized. Examples of COP equipment include removable
piping, fittings, gaskets, valves, pumps and product handling utensils.
COP can occur in various ways. Cleaning knives in a sink is one
example. Another COP method is chemical agitation cleaning in
specialized tanks (e.g. dishwashers).
When developing COP protocols and procedures, pay attention to areas
underneath and around pipe gaskets. Also watch for any other small
cavities, gaps, niches and harbourage points (places where pests can
hide). Residue and bacteria can gather in these areas.
Here are some tips to make COP systems more effective:

Try to do all COP tasks in a prescribed order. Chances

of cross-contamination from unsanitized to sanitary surfaces,
or overspray, are more likely when sanitation team members
perform different activities.
Look into using basket, tote or pail washers. Often
facilities will use many small containers in process operations.
Washing many containers at once, in a larger washing system,
decreases the risk of cross-contamination. This can also reduce
the amount of staff needed for the job.
Consider having COP operations done on production
floors. Members of the sanitation crew can work directly on
the floor or temporary tables. Before putting these in place,
its important to look at the impact such procedures can have
on process flow. Also look at how they affect contamination
controls.

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Use racks or COP tanks to hold parts and utensils while

they are cleaned. Place the removed parts either on a rack for
cleaning or in a COP circulation tank. Then make sure they are
cleaned using hot water, a chemical solution and some form of
agitation.
Make sure tools and equipment arent sources of
contamination. Be sure to choose rugged, easy-drying
cleaning brushes made from non-absorbent materials.
Colour coding or labeling brushes and cleaning utensils
as food-contact and allergen surfaces can reduce
contamination. Separating utensils used in different areas
of the facility (e.g. barn, kill floor and processing areas) helps
reduce cross-contamination.

1.4 Managing Clean-in-Place (CIP) Programs

Clean-in-place (CIP) sanitizing cleans the inside surfaces of pipes
and tanks of liquid. It also cleans semi-liquid processing equipment.
CIP usually involves forcing detergent through equipment with a
spray or spray balls. These remove soil through agitation. Another CIP
method uses water spray to push brushes through pipes to clean and
remove debris.
CIP systems can use computerized controls. These can monitor and
control the flow, mixing, temperature, time and detergent. CIP might
also use manual methods to control pumps, spray systems and the
addition of chemicals.
Remember that CIP systems are limited. Before designing a CIP
system, assess the production process thoroughly. Determine what
will work best for each operation.
Some guidelines for developing a CIP system include:

Lines carrying cleaning chemical should have should have

permanent, easy-to-take-apart fittings;
Pipelines should be rigid, supported and self-draining;
CIP pipelines and tanks should be designed with access points
or viewing windows. This helps during inspection;

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Use an air break to prevent cross-connections between cleaning

solutions and product water. Another choice is to use an
approved back-flow prevention device;
Follow the original manufacturers specifications for flow rate,
time and temperature. Follow these guidelines for cleaning and
sanitizing solution strengths as well; and
Build CIP pipes and tanks from food grade material.

Designing tanks and pipe systems are both important to stop the
build-up of soil. It also makes cleaning and sanitizing easier.

For more information about sanitary design, see Chapter 4:

Developing a Premises Program.

Figure 1: How Joints, Cracks, or Crevices in Tanks and Pipes Reduce

or Limit Operation of CIP Systems

When designing the sanitation program for CIP equipment, include the
following information:

Equipment and utensils to be cleaned;

Accurate circuit diagrams of the CIP system;
Installation instructions;
Duties of the person responsible; and
Methods for checking the concentration and effectiveness
of chemicals.

An effective cleaning program should clean equipment, not damage

it. Many facilities use traditional green scrubbing pads for cleaning
equipment. Remember, green pads are VERY abrasive and can
damage equipment. Instead, use white pads. These may cost less
and have a less abrasive surface.

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2.0 Developing a Sanitation Program

Remember these important tips when developing the sanitation
program:

Make thorough cleaning and rinsing part of the daily cleaning

schedule;
Make sanitizing around floor drains part of the daily cleaning
schedule;
Use sanitizer rings in drains and cooling units;
Follow the manufacturers instructions when using cleaning
chemicals; and
Talk to the chemical supplier to learn about the sanitizer and
how to use it in the facility.

For examples of Cleaning Schedules, see Forms E.1.1

and E.1.2.

Figure 2 outlines the development of a sanitation program and would

be used by production and maintenance staff. Follow this step-by-step
guide along with a training and communication program.

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Figure 2: How to Set Up a Cleaning Schedule

How to Set Up a Cleaning Schedule

Step 1
At the top, write down the room to be dealt with
(If necessary, use more than one sheet per room or area).

Step 2
In the Item column, list all the items or equipment that
require cleaning in that area (e.g. walls, doors, floors, mixer, etc.)
If several items have the same cleaning requirements and
procedures, group them together in one box.

Step 3

For each item or area that is listed, write down:

The job title of the person responsible for performing
the activity (e.g night janitor);
The method of cleaning to be used;
The name and description of the cleaning products to be used,
and tin what concentrations; and
How frequently the item or area needs cleaning.

Step 4
Repeat the process for each room or area.

Step 5
Write the information in Steps 1 through 3 on an easy-to-read
Cleaning Schedule. This chart will include Items and Area to Be
Cleaned and Method of Cleaning. It also includes an area for
the person responsible to initial when the job is finished.
Common formats are a weekly, monthly, or daily schedule,
depending on the activities and who does them.

Step 6

Make sure all staff know their cleaning responsibilities. Ensure

they are trained in procedures for using various chemicals in the
facility.

Step 7
Display the schedule in a visible place for all staff to read.
Laminating or covering the notice in plastic will protect it.

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When developing any form of sanitation program, keep in mind:

Disease causing microorganisms can be found on almost any

surface in a facility including:
Floors
Drains
Overhead beams and pipes
Equipment surfaces
Inspect dead spots on and around equipment. If material can
get in, contaminants can get out;
Clean and inspect more frequently in storage areas with higher
humidity and heat. Heat and humidity allow microbes and pests
to flourish;
Check for bits of food left inside empty bins and containers that
can attract pests;
Inspect for condensation, which is a potential source of product
contamination;
Schedule cleaning with routine maintenance activities.
Equipment disassembled for maintenance can be cleaned at the
same time;
Display cleaning and sanitation instructions in areas where
production or maintenance activities happen;
Encourage staff to Clean As You Go. This reduces
contamination, shortens clean-up time and decreases pest
activities;
DO NOT use untreated, re-circulated water. Make sure that all
water used for sanitation is drinkable. Make sure that it meets
the requirements of Health Canadas Guidelines for Drinking
Water Quality;
Ensure all waste material disposal routes are short and direct; and
Create a verification system to check on these points. The
results may not always distinguish between microorganisms and
organics (e.g. in ATP testing). However, results should indicate
when surfaces are not clean.

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2.1 Dairies
Taste is a key quality indicator for milk. One cause of off-flavour in
milk is microbial contamination due to poor sanitation, cooling, and/
or rotation. Contamination is effectively controlled by using SOPs
(Standard Operating Procedures) and SSOPs (Standard Sanitation
Operating Procedures).
When developing a sanitation program for a dairy facility, consider the
following:

Fresh soil (dirt, debris, or other unwanted material) on a

cold surface is easier to remove than dried or baked-on
contaminants;
White or greyish materials on the surface of equipment may be
milk or waterstone (calcium or lime). This may require different
cleaning materials; and
Reduce the use of hot water to limit baking soil onto equipment.

Many dairy facilities use Clean-in-place (CIP) systems for vats and
piping systems. When developing the program with the engineering
staff:

Keep the temperature of the cleaning solution low enough

to ensure that the CIP does not bake on soils. This increases
cleaning time and the need for cleaning compound;
Set rinse water temperature to avoid waterstone (calcium or
lime) deposits on the equipment; and
Pay special attention to the type and style of spray devices
used. Make sure they meet the requirements of the cleaning
program.

2.2 Fruit and Vegetable Processors

Fruits and vegetables are often eaten without cooking or further
preparation and because of this they require extra caution.
Many microorganisms can survive and grow on fruits and vegetables.
All produce processing facilities (from fresh-cut to packaging) should
use the wet cleaning method. This should be the main method of
cleaning equipment and facilities.

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When developing a sanitation program in a produce facility:

Separate any unacceptable or returned goods from production,

shipping or general storage areas. These goods can be infested
and can then lead to contamination of good product;
Remove as much dirt and mud as practical from fresh produce
before it reaches packing facilities or areas;
Make sure all packaging is undamaged and free of
contamination; and
Protect unused, cleaned, and new packing containers from
contamination during storage.

2.3 Beverage Processors

Most bacteria are not a concern for the beverage industry. This is
because raw materials, processing techniques and the final product
usually dont support bacteria growth. However, yeast, mould and
certain types of bacteria that can cause disease, may still be a problem
in beverage processing plants.
In a dairy or beverage facility, CIP is the most common cleaning
process. When deciding on methods for removing soiling material from
conveyor systems, remember that:

Most soils will be spilled product, grease and filings from

containers; and
Foam cleaning with high pressure rinses work best.

Research has shown that biofilms (slimy layers that develop when
bacteria attach to equipment or surfaces) can grow inside cooling
towers. They can also grow inside and outside warmers and
pasteurizers and inside coolers. The use of cleaners containing
quaternary ammonium will help stop the formation of these films.

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2.4 Low-Moisture Food Processing

The most common low-moisture food processing facilities include
bakeries, nut, seed, pasta, candy and snack food facilities. These
products tend to contain little water and therefore dont generally
support microbial growth. The biggest concern these operations is the
absorption of unnecessary moisture that may lead to mould growth.
Dry cleaning is best in a low moisture food processing environment.
Use brushes, brooms and dustpans to remove heavy debris.
When developing the sanitation program for a low moisture facility,
ensure that some cleaning is done during operation to help keep the
facility tidy.
The two most common methods of dry cleaning are vacuum cleaning
and compressed air. Vacuum cleaning is the best equipment cleaning
method in many areas, because:

Its a good way to remove light or moderate debris;

It reduces dust, which reduces cross-contamination with
airborne particles; and
Vacuums come in many sizes that suit the unique need
of a facility.

Be aware that poorly maintained vacuum systems can transport dust

over large areas, which will increase the likelihood of contamination
from air particles.
Compressed air is also a common method for cleaning equipment
in low-moisture environments. Its good for removing debris from
equipment and also an easy way to clean hard-to-reach areas.
Follow these tips when developing a compressed air sanitation
program:

Filter compressed air;

Use low volume and pressure when working with compressed
air; and
Control dust in storage and handling areas.

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2.5 Meat Production Facilities

Meat and meat products are more likely to be affected by microbial
growth. This is because of their neutral pH and high protein content.
The sanitation program in facilities that handle meat products must pay
special attention to the control of bacterial growth. The program must
also prevent cross-contamination of the finished product.
It is important to place inedible product in designated tubs or in gut
tanks and to physically separate them from edible product.
Inedible waste should be stored in a separate room. Ensure that
inedible product is never placed in bins or containers that will at any
time hold edible product.
Its important to make sure that the sanitation schedule includes non-
processing rooms. It must also include facility areas that arent cleaned
every day. Examples of these areas include:

Smokehouses
Coolers
Cooling units
Screens
Water storage facilities
Spice rooms
Storage areas
Delivery vehicles

These areas may not always be checked on pre-ops. Therefore,

cleaning staff need to understand the schedule. They must know when
to ask a pre-op verifier to inspect certain areas for cleanliness.

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2.6 Ready-to-Eat Production Facilities

Ready-to-eat products are not cooked before being eaten, so the
sanitation program for these producers must:

Control physical contamination;

Control chemical contamination;
Address bacterial growth, and
Prevent cross-contamination of the finished product.

Control of Listeria Monocytogenes

Listeria monocytogenes is an example of a pathogen that grows easily
under normal storage conditions and can continue to grow when the
product is refrigerated.
Listeria monocytogenes can survive with or without oxygen and is
found in many food processing plants. It can grow in cool, damp areas
(such as those found in any processing area), in coolers or on the
slaughter floor.
Sanitation is the key to controlling and eliminating Listeria
monocytogenes. Pay special attention to:

Equipment
Floors
Walls
Light fixtures
Cooling units
Ceilings and overhead structures
Floor drains

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3.0 Documenting a Sanitation Program

Sanitation program documents are important for three reasons:

They demonstrate due diligence;

They allow a third party audit the facility on behalf of
customers; and
Documentation of the sanitation program is a regulatory
requirement.
The current trade environment demands that manufacturers prove
due diligence in all activities. Documentation encourages employees
to perform all key activities.
For any food safety program to be auditable, the manufacturer
must document what they do. Its important that they prove their
activities are following the stated methods. This is shown through
documentation.
The sanitation program is key to food safety production. Because
of this, auditors will likely check the sanitation program in their
assessments.
The law requires many food production facilities to have documented
prerequisite programs. This is required by:

The Food Safety Enhancement Program (FSEP), through

the Canadian Food Inspection Agency (CFIA);
The Meat Facility Standards (MFS); and
Other regulatory standards.

Remember that documentation improves the probability of long term

success.
To an auditor, if its not in writing, it wasnt done.
Everything in the program should be documented. This includes:

Training
Dilution rates
Pre-op inspection findings

The facility should be able to show that the sanitation program supports
all other prerequisite programs.

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Three formats commonly used to document sanitation program

requirements are:

Sanitation Standard Operating Procedures (SSOPs);

Matrix or schedules; and
A combination of matrix and SSOPs.

3.1 SSOPs (Sanitation Standard Operating Procedures)

Sanitation Standard Operating Procedures (SSOPs) are usually written
in an essay or report form.
Write out each cleaning procedure so that a new or untrained employee
will be able to follow the instructions. They must know exactly what to
do. These employees must know what, when, and how to do the job.
A typical SSOP will include a description of the activity to be done. It
will also include:

Information about the chemical(s) to be used including

concentration and procedures for using them, and any personal
protective equipment (PPE) needed;
Detailed step-by-step process instructions including a list of
sanitation equipment to be used, and instructions on taking
equipment apart.

Be sure to document:

Sanitation process to be used (COP or CIP);

Cleaning and sanitizing instructions;
Temperature of water;
Water pressure needed;
Reassembly instructions;
Frequency that this activity must be performed;
Document name of where completion of the activity is recorded;
Job title of the person(s) responsible for the activity;

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Job title of the supervisor or person who will monitor and

supervise the SSOP;
Job titles of personnel to sign off and date the document after
the SSOP is accepted or altered; and
Pre-op inspection or verification instructions.*
*These instructions should include the title and name of the person who will perform the pre-op
inspection or verification of the SSOP. They should also include documents where results are to
be recorded. They must state deviation procedures to follow if situations change.

When a typical SSOP is completed, a person should be able to fill in

each space of the following Sanitation Matrix.

Sanitation Verification Deviation

Activities Procedures Procedures
Who
What / How
Frequency /
When
Records

For another example of how to document sanitation

procedures, see Form E.1.3: Cleaning Procedure Sheet.

3.2 Sanitation Matrix

Like the sanitation program, the sanitation matrix addresses a
processing facilitys unique needs.
The required information should be completely contained within the
matrix. It should also be easy to understand.
There are various ways to develop a sanitation matrix. Some
recommended columns to include are:

Room, area, equipment;

List of tools and equipment needed;
Frequency (daily, monthly, yearly or as needed);
The person responsible (and designated alternate);

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Chemicals used;
Appropriate chemical instructions (including mixing instructions,
concentration, temperature and contact times);
Cleaning method to be used (manual, automatic, foam, etc.);
Specific sanitation procedures;
Disassembly instructions where required; and
Sign-off record, or associated record.

Its important to make sure that the matrix is completed by relating it to

Training
Verification
Deviation SSOPs

3.3 Monitoring the Sanitation Program

As with any prerequisite program, develop a method to monitor how
the sanitation program is working.
These procedures can include:

Checking the concentrations of the cleaners and sanitizers while

in use;
Checking the temperature of the water during cleaning at a
regular frequency; and
Observing sanitation employees during cleaning to make sure
that SSOPs are followed correctly.

See Form E.1.4: Daily Sanitation Report.

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3.4 Training
Its important that staff understand chemical usage and sanitation
policies. This reduces the possibility of accidental contamination of food
products.
Staff should understand written sanitation procedures. Pest control and
sanitation in a HACCP facility requires extensive documentation. Train
employees to maintain records they are responsible for.
Sanitation staff need to know the following:

Why sanitation is important to the facilitys food safety system;

Different kinds of dirt and how to remove each type;
How to use the tools necessary to clean the facility;
How each cleaning chemical works;
Skills needed to use each chemical;
Skills to make sure that all procedures are complete; and
Documentation.

Remember, the cost of training employees is small compared to the

costs that arise from poor sanitation. Such costs include:

Product line shutdowns;

Reduced shelf life;
Product recalls;
Damage to the brand; and
Consumer complaints or lawsuits.

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4.0 Developing Verification and

Validation Procedures
Environmental swabbing (swabbing equipment and surfaces in food
production areas) or testing is the most common way to check a
sanitation program.
These procedures are not developed to determine if the product should
be released. Instead, they are developed to monitor whether current
system controls are working.
Generally, these tests are done on both food-contact and non-food
contact surfaces. They are part of daily pre-operational activities. These
procedures need to be documented within the sanitation program.

4.1 Strategic Sampling

Pre-operational swabbing will help identify trouble spots. These swabs
provide baseline information that a facility uses to decide whether its
control of microbes is getting better or worse.
Many facilities develop their verification procedures around trouble
spots. Locations to sample in the facility will depend on:

The layout of the facility;

The kind of product being manufactured; and
The type of processing line the product is being run on.

On production line equipment take samples from the following two

areas:

Food-contact surfaces where product comes directly into

contact with the surface; and
Non-food contact surfaces where contaminants could move
from and come into contact with food-contact areas.

Dont just look at equipment and surfaces. All environmental sampling

systems should include some form of air sampling. Microorganisms
exist in the air as passengers on dust particles. Theyre also found in
condensation droplets and exist as individual organisms.
In-plant sampling sites should include hot spots (check air as well as
equipment/surfaces). They should also include unusual locations such
as posters or signs. The sampling should change to new locations from
time-to-time.

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4.2 Sampling Methods

Various methods are available for environmental testing. These include:

Rapid microbial testing techniques;

Standard microbiological testing; and
Allergen residue testing.

ATP Testing Methods

ATP (Adenosine Triphospate) testing is usually done with specific ATP
equipment.
In general, ATP takes little time or work to prepare. The testing units
require appropriate training to use properly.
ATP tests provide instant feedback on how the cleaning program is
working. They are considered to be real-time because the results
are available in a minute or two and not days later as with microbial
testing.
ATP testing does not require a laboratory at the facility or sending
samples to a third party lab.
ATP swabs are often used to assess microbes and allergens. This
process is sometimes unable to provide the exact amount or level of
organic material or allergens present on a surface. However, it helps
fine tune and correct the program.
In addition to ATP testing, its important to occasionally do a
full microbiological analyses or allergen assessment of a facility
environments.

Microbiological Testing Methods

There are a variety of rapid microbial testing methods available. These
may not be as fast as ATP testing, but they can assess the cleanliness
of the facility.
Results of microbial testing can serve as useful guidelines. However,
interpreting results based on absolute numbers can be misleading.
Sometimes this is even counterproductive. Certain conditions (such as
fatty films) can make these bacterial counts inaccurate.

See Form E.1.5: Microbial Swab Record.

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Allergen Testing Methods

There are few approved methods to test for the presence of allergen
proteins.
Manufacturers may use allergen specific swabbing kits such as ELISA
(Enzyme Linked Immunosorbent Assay), which detect allergenic
proteins.
A concern with allergen protein test kits is that they dont recognize
denatured proteins. These proteins may cause a reaction in sensitive
individuals.

DNA Testing Method

Polymerase Chain Reaction (PCR) is one of the newer methods of
allergen and microbial testing. PCR tests for the DNA associated with
the material of interest.
The main disadvantage of this method is that it doesnt test for
proteins. Instead it tests for DNA. This means that a positive allergen
PCR test may result in a negative ELISA or ATP result.
Further, a positive microbiological test may end up scanning as
negative. This is because of the extreme sensitivity of this testing.
The PCR method can find dead and damaged cells as well as living
microbes. As a result, most manufacturers have decided not to use PCR
testing at this time.

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 D eve lo p ment o f a S a n i t a t ion Prog ra m

5.0 Sanitation Form Templates

E1.1 Cleaning Schedule (Option 1)
E1.2 Cleaning Schedule (Option 2)
E1.3 Cleaning Procedure Sheet
E1.4 Daily Sanitation Report
E1.5 Microbial Swab Record

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D e ve lopm ent o f a San i tatio n Program

6.0 Sources of Information

1. American Institute of Baking (2000) Food Processing Sanitation/Hygiene
Correspondence Course.

2. Stier, Richard F. and Cramer, Mike. PROCESS CONTROL - Top Tips to

Make Your CIP and COP Systems Work For You Food Safety Magazine
(October/November 2005).

3. Campbell, Brian. TESTING - Is Your Plant As Clean As It Looks? Food

Safety Magazine (April/May 2005).

4. Stier, Richard. University of Florida, Institute of Food and Agricultural

Sciences Basic Elements of Equipment Cleaning and Sanitizing in Food
Processing and Handling Operations.

5. Schmidt, Ronald H. University of Florida, Institute of Food and

Agricultural Sciences Basic Elements of Equipment Cleaning and
Sanitizing in Food Processing and Handling Operations.

6. Alberta Food Processors Association Food Safety Counseling Program

(2001) Sanitation and Pest Control Workshop Participant Manual.

7. Arizona Department of Health Services, Division of Public Health Services

(2004) Food Equipment Cleaning and Sanitizing.

8. Food Safety Pack Food Safety Team of Wyre Borough Councils

Environmental Health Services Unit (August 2004).

9. Safer Food, Better Business. Food Standards Agency, EU (January 2006).

10. Canadian Food Inspection System Code of Hygienic Practice for
Commercial Prepackaged and Non-Prepackaged Water, First Edition,
APPENDICES. http://www.cfis.agr.ca/english/regcode/bw/bw_apdx_e.
shtml#APPENDIX3.

11. Food and Agricultural Organization of the United Nations and World
Health Organization (2003) Codex Alimentarius Food Hygiene Basic
Texts Third Edition.

12. U.S. Food and Drug Administration Center for Food Safety and Applied
Nutrition Guide to Minimize Microbial Food Safety Hazards for Fresh
Fruits and Vegetables Food Safety http://www.foodsafety.gov/~dms/
prodguid.html#vii.

13. ENVIRONMENTAL AUDIT Where to sample to ensure product safety

QC Quarterly (May 1999).

14. Flickinger, Bruce. Whats Your Sanitation Strategy? Food Quality

Magazine (October 1995).

15. Kramer David N. Myths Cleaning, Sanitation, and Disinfection. Dairy,

Food, and Environmental Sanitation Vol.12, No. 8. Pages 507-509 (July
1992).

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